History Of Chocolate Mousse: A French Dessert Ruling Our Hearts
Image Credit: Chocolate Mousse

April 3rd is celebrated as the National Chocolate Mousse Day, and it is totally fair to dedicate at least one day every year to this decadent dessert. Though there is no confirmed origin of this popular delight, some believe that French people have been making it since the 17th century after Spaniards introduced it to them. The word ‘mousse’ comes from French language, and it translates to ‘foam’. This is a perfect description of this dessert as it could be light and frothy or thick and creamy, depending upon its preparation.  

It was earlier called ‘mayonnaise de chocolat’. As per some known food legends, the first known recipe of this mousse with chocolate was documented by a French writer Menon in 1750 in the book ‘La science du maître d’hôtel confiseur’. Some legends believe that mousse’s cooking technique originated somewhere around the 18th century and in no time, the French people started using chocolate in its preparation. It is believed that it was the French artist Henri Toulouse Lautrec who had come up with the great idea of mixing in chocolate to this airy invention. Cream, raspberries, mint leaves and strawberries were also started to be used in the making of this French dessert.  

And you know what? There are not just sweet but savoury mousses too. The savoury ones are made using fish, shellfish, or poultry and consumed as the first course meal. The first written record about the chocolate mousse in the USA, reportedly came from a Food Exposition that took place at Madison Square Garden in New York City in 1892. No matter how this French dessert came to being, it has, and it will always keep ruling our hearts. Isn’t it? 

If you are looking for the recipe, we have sorted it out for you. Here you go!

Ingredients 

  • 3 eggs 
  • 10 gm unsalted butter 
  • 125 ml cream 
  • 35 g caster sugar 
  • 125 g dark chocolate 
  • Whipped cream 
  • Some grated chocolate 

Method 

  • In a bowl, separate egg whites and put egg yolks in another bowl. Start whisking egg yolks. 
  • Now, break the chocolate and put it into a microwave safe bowl. Add butter to the same bowl and let it melt in microwave for 30 seconds. Keep mixing in between the intervals. 
  • Now, beat egg whites and sugar until firm peaks are seen. Then, whisk the cream properly until stiff peaks are formed. Make sure you don’t over mix the cream. 
  • Now fold in the egg yolks into the cream. Then, add the melted chocolate mixture into the cream mixture. Ensure that the melted chocolate should be runny and warm. 
  • Now, add beaten egg whites into the cream mixture. Fold the mixture using a chocolate mixture and make sure there are no lumps.  
  • Put the mixture in pots or glasses in equal proportions. Let it refrigerate overnight or for at least 6 hours. 
  • Garnish with grated chocolate or any other fruit and serve!